I put the pork butt in the crock pot and cooked all day. I followed the recipe spices exactly. It was juicy but bland. So I pulled it apart and put it back in the pot with the gravy and added... cumin, 3 bay leaves, fresh ground pepper, sea salt, and thyme. It was yummy!!!! Got rave reviews from 13 people.
Trim the pork well to remove excess fat. Refrigerating the cooked pork overnight allows the solidified fat to rise to the top, so it's easy to remove.
Yield: 3 1/2 cups (serving size: about 1/3 cup)
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Amount per serving
- Calories: 154
- Calories from fat: 52%
- Fat: 8.9g
- Saturated fat: 3.2g
- Monounsaturated fat: 3.9g
- Polyunsaturated fat: 0.8g
- Protein: 15.5g
- Carbohydrate: 2.3g
- Fiber: 0.5g
- Cholesterol: 52mg
- Iron: 1.2mg
- Sodium: 363mg
- Calcium: 25mg
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 10 garlic cloves, peeled
- 2 1/4 pounds boneless Boston butt pork roast, trimmed and cut into 1/2-inch pieces
- 1 cup fat-free, less-sodium chicken broth
- 1 tablespoon fresh lime juice
- Preheat oven to 350°.
- Combine first 5 ingredients in a large Dutch oven; pour broth over pork mixture. Cover and bake at 350° for 1 1/2 hours or until pork is very tender.
- Transfer pork mixture to a 13 x 9-inch baking dish, and cool to room temperature. Cover and chill for 8 hours or overnight.
- Skim the solidified fat from surface; discard fat. Let pork stand at room temperature 30 minutes to soften. Heat a large nonstick skillet over medium-high heat. Add pork; cook 8 minutes or until liquid almost evaporates. Remove from heat; stir in juice.
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